Cook the pasta: Bring a large pot of salted water to a rolling boil. Cook pasta until just al dente according to package directions. Drain and rinse under cool water to stop cooking. Toss with a drizzle of olive oil so it doesn’t stick.

Crisp the bacon: While the pasta cooks, cook bacon in a skillet over medium heat until deeply crisp. Transfer to a paper towel–lined plate and crumble once cool. Reserve a teaspoon of bacon drippings for flavor if you like.

Prep the veg: Halve the cherry tomatoes, chop the lettuce, and slice the red onion. Pat tomatoes dry with a paper towel to reduce excess moisture.

Blend the dressing base: In a blender, combine avocado, Greek yogurt, cottage cheese, lemon juice, olive oil, garlic, onion powder, smoked paprika, most of the herbs, and 1/3 cup buttermilk. Blend until smooth and creamy. Add more buttermilk, a splash at a time, until it’s pourable but thick. Season with salt and pepper. For a ranchier vibe, blend in a tablespoon of ranch seasoning or more fresh herbs.

Combine the salad: In a large bowl, add cooled pasta, tomatoes, and chicken if using. Pour over most of the dressing and toss until well-coated.

Add the crunch: Gently fold in the chopped lettuce and most of the bacon. If using reserved bacon drippings, drizzle a tiny bit over the salad for extra flavor. Taste and adjust salt, pepper, or lemon.

Finish and serve: Top with remaining bacon and a sprinkle of fresh herbs. Serve right away, or chill for 30 minutes to let flavors mingle. Keep some extra dressing on the side to refresh leftovers.